Pitmaster Carey Bringle Serves Up Award Winning Barbeque Your

®
Chef and restaurateur
Robert A. Dickson, a.k.a.
the ‘Singing Chef,’ reflects
on 45 years in the restaurant business.
A Chef’s Life
Culinary competitions are
an excellent way to hone
professional skills – especially for students. Chef
Lucardie tells about his
own experiences working
with young chefs.
People, Places & Things
Catch up on the latest
industry news and events.
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June / July 2016
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PAGE 2
People, Places & Things
Read about all the latest industry
news and happenings.
PAGE 4
A Chef ’s Life
See PITMASTER on page 9
Your Own Dog and Pony Show
centage of this decline.
It’s a difficult environment
for Southeast food service brokers.
“Our overall business is
When I opened my first
restaurant I didn’t want it to
exactly feel like a ma and
pa place—even though it
basically was. This was in
the 1970s, when restaurant
chains were more
admired than disdained like they
sometimes are today.
Chain restaurants
had special printedpaper supplies, fancy logos and custom menu boards
behind the counter.
Independent restaurants often used generic foam cups and plastic
lettered signs given to them
by Coke or Pepsi. As soon
as we opened I found a place
to special print our French
fry bags and K-wax with our
(See SURVEY on page 10)
Change Service Requested
per bowl of swine’ for over
25 years. His team took 2nd
place on three separate occasions.
Carey’s zest for life, sense
of humor, and love of great
food, particularly BBQ and
Chef John Harris brings culinary
sensations to Rusty’s Bistro.
specially designed logo. I did
everything we could to look
like I owned more than one
restaurant, even though of
course I didn’t.
As I moved deeper into the
Helping You Cater Better
catering business, I did the
same thing. I found a place in
Tennessee to special print
the 4 x 4 x 2.5 cake boxes we
used for box lunches. I printed our logo and contact info
on our napkins so every buffet was a walking advertisement. I even found a place
that would print plastic beer
cups. All of this made us look
bigger than we were.
Next we repainted and lettered our
trucks. All of our
employees
wore
branded t-shirts and
hats, and we even
ordered specially
sized
disposable
boxes to transport
our box lunches.
Our logo was on
everything we sent
to clients and we
made sure our email tag lines
were up-to-date and slick.
Of course this cost money,
but I’m sure that these actions
See DOG AND PONY on page 8
Chef Lucardie shares the secrets of
peppers - their spicy nature and nutritional value.
PAGE 10
Food Show Photos
Our staff has visited food shows
throughout the market.
PAGES 6, 8 & 12
Product Spotlight
See the newest products in the
food service industry.
PAGES 13 & 15
By Liisa Sullivan
Diners at Seafare Restaurant in
Surfside Beach, South Carolina, are
treated to two things they can’t find
anywhere else – a true gourmet
seafood buffet and a lagoon with
live mermaids. It’s all part of the
tropical island atmosphere at this
20-year-old Grand Strand eatery
that’s operated by veteran Stephen
Karos and his family.
service will see a decrease of
11.3 percent from ’08. Restaurants and bars will see a decrease of 3.5 percent, with
full-service restaurants accounting for the largest per-
P.O. BOX 2008
8805 Tamiami Trail N #301OLDSMAR, FL 34677-7008
Change Service Requested
Naples, FL 34108-2525
PAGE 6
(See SEAFARE on page 16)
ing. Uncle Bruce competed
in the very first Memphis in
May World Barbecue Cooking Contest in 1976. Smoke
is in Carey’s veins. He has
competed at Memphis in
May also known as the ‘su-
bourbon whisky, gave him
the conviction to open a restaurant that reflects his true
loves. The logo for the restaurant is that of a pig with
a ‘peg leg’. The restaurant’s
name reflects the same. At
the age of 17, Carey was
diagnosed with osteogenic
sarcoma, an aggressive bone
cancer. He lost his right leg
after months of intensive chemotherapy. Carey’s sense of
humor and BBQ expertise
steered him to name his restaurant, Peg Leg Porker.
Peg Leg Porker was
opened in 2013 and is located in Nashville’s Gulch
neighborhood. It serves both
downtown Nashville and
some residential areas. There
Chef Spotlight
At first glance, you may
think that you’ve had one too
many cocktails, but your eyes
do not deceive. The Seafare
Restaurant in Surfside Beach,
South Carolina, offers a tropical-island theme where one of
its main attractions is a lagoon with live mermaids who
swim about entertaining and
interacting with guests.
Not only is Seafare the only
restaurant with swimming
mermaids, but it also offers
the only seafood buffet in the
Myrtle Beach area with a
gourmet selection of items
and cooking methods.
This is one area that owner
Stephen Karos attributes to
the Seafare’s 20 years of success.
“While other buffets on the
Grand Strand focus on fried
seafood, Seafare offers baked,
broiled, steamed, and raw
seafood selections as well as
unique signature dishes such
as seafood strudel and
Mediterranean spice-rubbed
Mahi-Mahi,” he said.
worst economic climate since
the Great Depression, and the
hurdles are even higher.
The national unemployment rate stands at 9.8 percent, according to the U.S.
Labor Department, the highest since 1982. Regionally, the
numbers are similar. Southeast unemployment ranges
from a low of 6.7 percent in
Virginia to a high of around
11 percent in both Florida and
South Carolina.
U.S. Food service industry
sales are projected to top $499
billion this year, according to
Technomic Inc. This would be
a decline of 3.8 percent from
2008. The dropoff is concentrated largely in the commercial food service segment.
Technomic projects that
travel and leisure-related food
Survey: Southeast Brokers Battling Recession,
Consolidation & Market Changes
By John P. Hayward
For most of us in the
Southeast food service industry, 2009 will go into the
books as one of the toughest
in memory. Declining sales,
rising unemployment and
market malaise have taken a
toll on nearly every segment.
For food service brokers,
though, the pain has been especially severe. As the industry’s ultimate middlemen,
brokers serve as catalysts and
liaisons to manufacturers,
distributors and operators in
the flow of products. They’re
at the sharp end of the stick
— and usually the first ones
to get poked in the eye.
Even in the best of times,
the brokerage business is
challenging. But throw in the
Nashville, Tennessee natives are lucky to savor
Pitmaster Carey Bringle’s
award winning barbeque. He
has been competing in barbeque contests for more than
25 years and is a true Pitmaster. In 2013, Eater National
named his restaurant, Peg
Leg Porker, one of the 16
hottest Barbecue Joints in the
country.
Carey learned his craft
from his grandfather, Dr.
Carey Bringle, an obstetrician, who delivered most of
the children in the area. Dr.
Bringle spent his time cooking ‘hog’ when he was not
out delivering children. Carey grew up learning from his
grandfather. Later, his Uncle, Bruce Bringle, mentored
him in competitive barbequ-
PAGE 14
Pitmaster Carey Bringle Serves Up Award Winning Barbeque
PAGE 8
PAGE 22
Product Spotlight
Read about the newest
products in the food service
industry.
Vol. 40 No. 4
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2
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SOUTHEAST FOOD SERVICE NEWS
Chef John Harris Brings Culinary
Sensations to Rusty’s Bistro
Rusty’s Bistro is located in the
Sheraton Sand Key Resort in Clearwater Beach, Florida. At the helm
is Chef John Harris who has been
there for over 27 years. It is a
unique Caribbean-meets-Southwest
flavor for classic and Florida seafood dishes. Chef John and his staff
have received the Golden Spoon
Award recognizing Rusty’s Bistro
as one of the best in Florida; 5 years
in a row. Rusty’s also is recognized
by the Tampa Bay Times as one of
the top 50 restaurants in the Tampa
Bay region. In 2003 Chef John was
inducted into the Chaine des Rotis-
seurs, the prestigious international
culinary society.
Chef John is originally from
Pennsylvania. He became a Chef
through his love of skiing, yes skiing. He moved to Utah to ski, and
JUNE / JULY 2016
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Southeast Food Service News is a wholly
owned subsidiary of Southeast Publishing
Company, Inc. and has no affiliation with any
other group, association or publication.
POSTMASTER
SEND ADDRESS CHANGES TO:
Southeast Food Service News
8805 Tamiami Trail N #301
Naples, FL 34108-2525
ISSN 0199-2805
DIRECTOR OF MARKETING
Elliott R. Fischer
[email protected]
ACCOUNT EXECUTIVE
Scott Kennedy
[email protected]
STAFF WRITER
Michelle Herrin
[email protected]
America’s best barbeque is pit cooked low and slow.
Since 1978 Brookwood Farms has pit smoked pork, beef and
chicken for hours over real charcoal. When the pitmaster says
it’s ready, it’s hand pulled, sauced, hand packed and ready as
a heat and serve item for any food service venue.
New! Beignet Dough
Whether you drop them in the
fryer for a New Orleans-style
doughnut, or proof and bake
them to jazz up your bread
basket, new Beignet dough
from Vie de France really hits
the spot.
For more information, visit
www.viedefrance.com or call
800-446-4404.
his culinary expertise developed in
between his time on the ski slopes.
He learned his skills under Chef
Bernhard Gotz, a classically trained
German chef in Utah. Charlie Trotter, Norman Van Aken, and Mark
Franz also influenced his creative
culinary skills. In Utah he learned
to create southwestern dishes and
this helped to influence his creative
Caribbean dishes in Florida.
Rusty’s is open for breakfast,
lunch, and dinner. Breakfast offers
an American breakfast pizza or classic French crepes. Chef balances
This is a great
destination for visitors
who want to enjoy the
beautiful beaches. The
fortunate addition is
Chef John and Rusty’s
Bistro for a truly
delicious meal.
CREATIVE SERVICES
Elsie Olson
[email protected]
Division of Southeast
Publishing Co., Inc.
Elliott R. Fischer,
President/Secretary
www.SFSN.com
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Paid in Atlanta, Georgia
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provided to the publisher, and are responsible for any claims made therein. Reproduction or use without permission of editorial,
advertising or graphic content in any manner
is prohibited.
Subscription
Call 1-239-514-1258
This publication is printed in part on recycled
newsprint with soy inks and can be recycled.
his creativity with comfort-food
classics. Chef John uses fresh, boldflavored, and seasonal ingredients
from local markets. His soups are
legendary, the locals keep coming
back just to see what he has created
each week! Chef John states, “I
See CHEF JOHN on page 7
twitter.com/sefoodnews
JUNE / JULY 2016
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SOUTHEAST FOOD SERVICE NEWS
For information call -1-888-327-6526.
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SOUTHEAST FOOD SERVICE NEWS
JUNE / JULY 2016
People, Places & Things
Everything to make your operation run faster. cleaner. better. tastier.
REGISTRATION
INCLUDES
200+ EXHIBITORS &
NEW PRODUCTS
STEP 1: Go online
www.NCRL-Expo.com/registration
LIVE CULINARY DEMOS & COMPETITIONS
BOOTY LOUNGE
STEP 2: Register
Click your registration link.
20+ EDUCATION SESSIONS
TASTING PAVILIONS
(BOOZE. FOOD. REPEAT.)
STEP 3: Enter your code
SOUTH16 for $10 off your badge!
For full details, visit www.NCRL-Expo.com
Made from the best cuts of
fresh pork and blended with
only sugar, salt, water, and
all natural spices.
Swaggerty’s Farm Foodservice: 1-866-792-4728 / [email protected]
Merchants Foodservice, Hattisburg, Mississippi, has acquired E.G.
Forrest Co., a food distributor headquartered in Winston-Salem, North
Carolina. The E.G. Forrest assets will improve the coverage and distribution area of Merchants, which currently serves more than 6,000 customers
in 10 Southeastern states through four state-of-the art distribution facilities
and a fleet of multi-temperature tractor-trailer units. Select E.G. Forrest assets will be folded into the Merchants distribution facility and warehouse in
Newberry, South Carolina. “We are excited about welcoming our new customers into the Merchants family and expanding our customer base in the
area,” said Andy Mercier, Merchants president and CEO. “We look forward
to serving the independent restaurant community of North Carolina.” E.G.
Forrest was founded in 1920 and has emerged from a local company into a
regional broadline distributor covering the Carolinas and southern Virginia.
Like Merchants, which was founded in 1904, E.G. Forrest has remained a
family-owned and independent distributor.
Congratulations to Church’s Chicken in helping 225 high school seniors with their college education by awarding them each with a $1,000
scholarship. This is the third year of The Church’s Scholars Program that
helps high school students from 16 states. Students had to demonstrate key
achievements to be considered for funding, including grade point average,
work experience, and involvement in extracurricular school and community activities.
Firebirds Wood Fired Grill has participated for the third consecutive
year in Alex’s Lemonade Stand Foundation’s (ALSF) an annual fundraiser
that encourages communities to host lemonade stands to raise funds for
childhood cancer research. The event was held June 10–12. Firebirds sold
fresh lemonade for $3 a cup, with all proceeds going to ALSF for children’s
cancer research.
Congratulations to Stamey’s Barbecue, Greensboro, North Carolina
who has been named ‘Best Pork Sandwich’ in North Carolina by USA Today’s 10 Best Readers Choice for 2016.
Annie Prizzi is the new Executive Chef at Rode’s Seafood Restaurant
and Market, Bonita Springs, Florida. She is a graduate of the Culinary Institute of America and has worked and traveled the world honing her craft.
Mary Adams with KeyImpact Sales has transferred from Atlanta, Georgia to the west coast of Florida working the Tampa/St. Petersburg, Florida
market. International Gourmet Products has hired Gina Melendez for the
Georgia, Laura Rogers for the Carolina’s, and Maria Sanjurjo for the
Florida markets. Culinary Resources has added Brett Regenbogen for the
South FLorida Market. Sunshine Foods appoints Priority Food Brokers for the South Florida
market. Pinnacle Foods appoints Acosta Sales for the Southeast. MarJac Poultry appoints Culinary Resources for the state of Florida. Knouse
Foods and Pan Pesca have appointed Gilbert Foodservice for the Carolina markets. Caesar’s Pasta appoints Food Partners for the Carolina and
Georgia markets.
Congratulations to Paul Body who is retiring from Florida Food Service. Paul started as a driver and worked in the warehouse prior to joining
the sales team. Over the 23+ years Paul has been with Florida Food Service, he has made the Million Dollar Club 11 times. Paul always has a great
attitude and a smile on his face. Paul will be missed as part of the Florida
Food Service family and we wish him the best in his retirement. Terry
Rhoades, District Manager for Cheney Brothers, has retired after 30 years.
Terry started as a sales representative in 1986 and opened the Fort Myers
area for Cheney in 2000. We wish Terry all the best in his retirement.
A reminder that Southeast Food Service News is available for download on our website, sfsn.com, where you can also sign up to receive each
issue via email. You can follow us on Twitter, twitter.com/sefoodnews.
JUNE / JULY 2016
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SOUTHEAST FOOD SERVICE NEWS
5
Leave
Leave our mark on your menu
and receive up to $150!
Satisfy your guests with the brands they know and trust at home.
Feature 1 Smithfield and/or Farmland item on your menu and receive $50.
Feature 2 Smithfield and/or Farmland items on your menu and receive $100.
Feature 3 Smithfield and/or Farmland items on your menu and receive $150.
Simply complete the form below
PLEASE LIST SMITHFIELD/FARMLAND ITEMS:
1. _____________________________________ 2. _____________________________________ 3. _____________________________________
It’s easy!
Operator Name:
Follow these simple instructions to receive your cash bonus:
1. Fill out this form completely, along with the enclosed W9 that
is needed for processing.
2. Enclose an actual printed menu featuring qualifying items
(photocopies not accepted).
• The menu must list one to three Smithfield or Farmland items.
• The menu must also feature the Smithfield or Farmland logo
next to the featured item.
• The logo must be featured on a primary menu. Daily specials
do not qualify.
3. Attach a copy of your distributor invoice showing the purchase
of Smithfield or Farmland products featured on your menu
(distributor tracking reports will also qualify).
4. Operators may submit only one redemption per menu promotion
period.
Mail contents to:
Smithfield Farmland Foodservice Group Menu Allowance Program
P.O. Box 552, Traverse City, MI 49685-0552
Mailing Address:
City, State, ZIP:
Business Phone:
Distributor:
IMPORTANT: PROGRAM IS EFFECTIVE FROM JANUARY THROUGH
DECEMBER EACH YEAR.
Operators may submit only once per year. Chains with multiple units must
feature Smithfield or Farmland on all of their menus at all of their locations
in order to receive an allowance. Maximum chain operation payout is $150.
Cannot be used in conjunction with any other offer.
One submission check will be mailed within eight weeks of receipt of submission.
For questions, or to request a copy of our Smithfield or Farmland logo, please
call our toll-free DSR/OPERATOR Help Line at 1-888-FARMLAND (327-6526).
PLEASE NOTE: Submissions that do not adhere to the above-listed instructions are subject to rejection.
6
®
SOUTHEAST FOOD SERVICE NEWS
JUNE / JULY 2016
Old Fashion
BBQ
NEW
ION
LOCAT
Great Country Cooking
is a CRAFT!
Everything to make your operation run faster. cleaner. better. tastier.
REGISTRATION
INCLUDES
200+ EXHIBITORS & NEW PRODUCTS
LIVE CULINARY DEMOS & COMPETITIONS
BOOTY LOUNGE
24 EDUCATION SESSIONS
STEP 1: Go online
www.AtlantaFoodserviceExpo.com/registration
STEP 2: Register
Click your registration link.
No other brand has the flavor, quality and tradition of
LIVE TATTOO ARTIST
TASTING PAVILIONS
(BOOZE. FOOD. REPEAT.)
We start with only Premium Trimmed Fresh Boneless Boston
Butts for a consistent finished BBQ. These Butts are then slow
smoked and cooked to 200 degrees internal temperature to insure
tenderness all the time! This wonderful, flavorful, smoked meat
is then shredded into 5 lb. Cook-in bags and seasoned with either
our “Original Recipe” BBQ sauce or our special “Carolina-Style”
sauce. These sealed bags are then returned to our ovens and heated
to 165 degrees to simmer in the great flavor of our sauces! The
result is wonderful pork BBQ using a time-tested, traditional BBQ
process and great sauces created by Cades Cove!
STEP 3: Enter your code
SFSN16 for a $10 badge through July 15!
For full details, visit www.AtlantaFoodserviceExpo.com
Atlanta, Georgia
CADES COVE BBQ.
For more information, call 865-986-8005
Sysco Food Show
May 3, 2016
V&V Supremo Food, Jim Lacerienza, Nikki
Lacerenza, Patsy Froy, Mario Cota.
Allqua Water, Jonathan Majors, Angela King; Mighty
8Th Media, Johnathan Holmes; Allqua Water, Nick
Cawood.
Food Partners Of Georgia, Jon Immke; Deep River
Snacks, Gary Garland; Food Partners Of Georgia,
Rich Livingston.
Sysco, Dan Edmonds; Top Shelf Catering, Taylor
Linscott, Tori Proctor, John Proctor.
Sysco, Thom Kaminski, Laura Herrera; Dicky Doos
Diner, Dicky Parks.
Horizon Food Brokers Ga/Alabama, Henry Foah,
Aidan Murphy.
JUNE / JULY 2016
SOUTHEAST FOOD SERVICE NEWS
®
7
Chef John Harris Brings Culinary Sensations to Rusty’s Bistro
Continued from page 2
love to create unusual soups!” And
his loyal local customers know it.
He describes the cuisine at Rusty’s
Bistro as ‘The Cuisine of the Sun’.
The flavors of the restaurant follow
the equator; the Mediterranean, the
Pacific, and a Southwest flair. The
three meals a day and events at the
hotel keep Chef John hopping!
The restaurant offers over 80
wines by the glass or bottle. Rusty’s
Bistro is paired with the Wine Spectator to offer the best wine selections.
They are now offering various craft
beers to compliment Chef’s dishes.
Chef John gives back. He and his
staff are very active in fundraisers
and have supported many charitable organizations. He was a featured chef in ‘The Great Chefs of
Tampa Bay’, an event that raised
over $100,000. Closest to his heart
is ‘An Evening with the Chefs’, a
yearly event that gives high school
culinary students the opportunity to
cook alongside notable area chefs.
Chef John Harris
Hushpuppy Breaded Shrimp
Shrimp Burger Mix
This event raises funds for culinary
scholarships for these same said
students. Chef John was involved
in creating this event for the Ryan
Wells Foundation. These scholarships have created opportunities
for culinary students that might not
have otherwise been available.
There is another member of the
Harris household following the love
of the culinary science. Emily, Chef
John’s daughter, is currently enrolled
at Johnson and Wales. Although she
enjoyed cooking with her father as a
child, her interests were sparked in
high school in the culinary program.
She is busy with internships and
will be graduating with a Bachelor
of Science degree.
Chef John and Rusty’s Bistro have
the unique opportunity of being located in the Sheraton Sand Key, set
on Sand Key at Clearwater Beach.
This is a great destination for visitors who want to enjoy the beautiful
beaches. The fortunate addition is
Chef John and Rusty’s Bistro for a
truly delicious meal.
Beer Cheese ShrimpJammers®
New, FROM THE SEA
Like never before, the ocean inspires our versatility. They aren’t just hushpuppies, they’re hushpuppy
shrimp. This is not just a burger, it’s a shrimp burger. And that is a beer-cheese ShrimpJammer®.
Just imagine what you could do with that. A little something new for your menu, from Tampa Maid.
Visit TampaMaid.com/irresistible for a closer look at our new seafood items.
TMF-0024_SE-FoodServiceNewsPrintAds_3SeaFood_V1.indd 1
4/12/16 2:14 PM
8
®
SOUTHEAST FOOD SERVICE NEWS
JUNE / JULY 2016
Your Own Dog and Pony Show
them. There are a lot of excuses
that can be employed from “I barely have time to get the food out,” to
“there’s no way I can find the money to do that kind of branding.” If
you uses the excuses as excuses,
however, you will soon see your
competitors pass you by.
I encourage you to take the time
to also learn from people who
owned other kinds of businesses.
You never know what you can pick
up and use for your own business.
Always keep innovating!
For more information, please
visit www.thecorporatecaterer.com
or email Michael Rosman at [email protected].
Continued from page 1
more than paid for themselves. Any
first-time customers were quickly
put at ease by the way our food
looked, the way our staff looked,
and the general way we presented
our business to them.
When printed menus were more
popular than online versions, we
made sure that ours were professionally set up and printed. When
everything moved online, we
quickly made the transition and
had a quality vendor design and
develop our site.
While these thoughts may seem
obvious, not everyone practices
INTRODUCING A NEW HARDWOOD-SMOKED
PROTEIN ALTERNATIVE.
A HIGH-PROTEIN, LOW-CALORIE AND
DELICIOUS SAUSAGE SNACK THAT’S A CLEAR
CHOICE OVER SWEET AND SALTY SNACKS.
-
INTRODUCING
A NEW HARDWOOD-SMOKED
A DELICIOUS
WAY
PROTEIN ALTERNATIVE.
TO STAY FUELED.
A HIGH-PROTEIN, LOW-CALORIE AND DELICIOUS SAUSAGE SNACK THAT’S
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Our Fast Fuel sausage
snack
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A DELICIOUS WAY TO STAY FUELED.
NO
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snack!
only the
finestsnack
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and spices.
40 convenient
calories or less
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Fast Fuel snack sticks are shelf-stable, BINDERS OR EXTENDERS
which makes them the perfect on-the-go,
the perfect on-the-go, convenient snack! GLUTEN
dients and convenient
spices.
snack!
SHELF-STABLE AND
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using
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snack sticks
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BINDERSOR
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SHELF-STABLE
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New Horizons Trade Show
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Greensboro, North Carolina
EXCEEDS SMART
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EXCEEDS SMART
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Under 200 calories
June 15, 2016
OLD WISCONSIN
FAST FUEL STICKS
OLD WISCONSIN
FAST FUEL STICKS
Beef: 30 calories
Honey Brown Sugar Turkey: 40 calories
Sodium levels under 230mg
Beef: 190mg sodium
Honey Brown Sugar Turkey: 200mg sodium
Beef: 30 calories No saturated fat or trans fat
Beef:
1g total 40
fat calories
Sugar
Turkey:
Under 200 calories
10% fat and less than 35%
Honey
total fat, 0g
trans fat Brown
Sodium levels under 230mg
Honey Brown Sugar Turkey: 1.5g total fat
Beef:
190mg
Less than 35%
of the
weight sodium
Beef: <1g sugar
from total sugars
Honey
Brown 200mg
Sugar Turkey:
3g sugar
Honey Brown Sugar
Turkey:
sodium
EXCEEDS SMART
SMART SNACK
SNACK STANDARDS
STANDARDS
10% fat and
less than 35%
OLD WISCONSIN
FAST FUEL STICKS
No saturated
fat or trans fat
Case
Gross
Product
Product Name
Pack Size
Case Dimensions
Ti x Hi
Item UPC
Case UPC
Shelf Life*
Number
Wt
Beef:Cube
1g total
fat
total fat, 0g trans fat
0.5 oz. Fast Fuel Beef Sticks
Honey
Brown
Sugar
Turkey:
1.5g
total
fat
12948
144 ct.
7.875 x 4.375 x 14.875
0.30
5.25
15 x 8
0-73170-12948-2
00073170409706
300 Days
Beef:
30
calories
(Gravity Feed Display)
Under 200 calories
Honey
Brown
Sugar
Turkey: 40 calories
0.5 oz. Fast Fuel Honey Brown Sugar Turkey Sticks
12949
144
ct.
7.875
x
4.375
x
14.875
0.30
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0-73170-12949-9
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300
Days
Beef: <1g sugar
(Gravity Feed Less
Display) than 35% of the weight
from total sugars
Honey190mg
Brownsodium
Sugar Turkey: 3g sugar
*From Date of Manufacture
Beef:
Sodium levels under 230mg
Honey Brown Sugar
Turkey:
200mg
sodium
Association
ofrepresentative
NC, DawnatFerguson
Gilbert
Susan
Thomas;
Precision
Call your local sales
1-800-621-0868
to learn Foodservice,
more about our new
Fast Fuel
Meat Snacks
or to place an order.
School Nutrition
Advance Pierre Foods, Stephanie Johnson;
No Simpson;
saturated fat
or trans
fat
Roth; Hickory Public Schools, 10%
Tinafat
Pottorff;
Foods, Jeff
Gilbert
Foodservice,
Penny
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us on
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Edenton-Chowan Schools,
Karen
Honey Brown Sugar Turkey: 1.5g total fat
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The “f” logo is a registered trademark/service mark of Facebook, Inc.
The Twitter bird is a registered trademark/service mark of Twitter, Inc.
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x 14.875
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Honey
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Sugar
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0.30
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144 ct.
7.875 x 4.375 x 14.875
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ervice mark of Facebook, Inc.
rk/service mark of Twitter, Inc.
Person County Schools, Sarah Yarbrough; Dori
Foods, Corey Labasky, Beverly Looney.
Follow us on
oldwisconsin.com
Cohen Food Service, Christy Rogers; Martin County Newton-Conover County Schools, Jill Gobin;
Schools, Sharon Kinion.
Iredell-Statesville Schools, Traci Sanders.
JUNE / JULY 2016
®
SOUTHEAST FOOD SERVICE NEWS
9
Some Things Change
And Some Things
STAY THE SAME
Here at Florida Food Service, we’re familiar with the
changes you deal with on a daily basis. Just this year,
we underwent our own major changes as we updated
our ordering system to ensure our customers have easy
access to the products we offer. We know our competition
is changing. And we’re always aware of the changing
markets and restaurant trends. In the midst of all of these
changes, though, SOME THINGS STAY THE SAME.
For over 65 years,our family owned and operated
business has met the needs of customers all
over North Florida. In our ever-changing
world, we know one thing never changes —
RELATIONSHIPS MATTER.
Our $66 billion in purchasing power makes
us just as powerful as the “big boys,” but our
relationships make us different. If you want the
service level you can count on from an independent,
family-minded company, call us today and see why
Florida Food Service has been growing and serving
customers in North Florida for over 65 years.
Pitmaster Carey Bringle
Pitmaster Carey Bringle Serves Up
Award Winning Barbeque
Continued from page 1
is indoor and outdoor seating. The
interior shows photos of Carey’s
life, family, and BBQ memories.
To describe the interior Carey says,
“We want to be an important part
of your life so we are welcoming
you into ours.” It is open for lunch
and dinner.
The menu is simple, BBQ, BBQ,
& BBQ. The appetizers are amusing, unusual, and reflect BBQ and
the south. BBQ Nachos have BBQ,
cheese, sauce, and jalapenos, and
then BBQ Machos offer the same
but add beans and slaw. Memphis Sushi is a sausage and cheese
platter with Saltines, soda crackers. Also offered with Saltines is
Pimento cheese or cream cheese
and pepper jelly. Wings are on the
menu and can be served BBQ, Dry,
Hot, or Xtra hot. Not surprising but
www.ffsinc.com
800.432.9178
352.372.3514
5201 NE 40th Terrace
Gainesville, FL 32609
Pork Rinds and Kool-Aid Pickles
are popular. The main menu offers
ribs, pulled pork, and yard bird, for
those of you who don’t know, that
is chicken. The BBQ is true Tennessee and the pork is smoked over
18 hours to perfection. The sides
compliment the BBQ well: smoked
green beans, French fires, BBQ
beans, coleslaw, Mac and cheese,
and potato salad. The menu has
the popular dessert of the south,
a fried pie, and it is offered Al la
Mode. Peg Leg Porker has a full
bar that has a great selection of
bourbon and whiskey. There are
11 local beers on tap along with
buckets of beer.
Carey has developed a national
brand of rubs, sauces, professional
competition grade smokers, and
Peg leg Porker Tennessee Straight
/FloridaFoodService
See PITMASTER on page 14
FFSsfsnad2015hp.indd 1
1/13/15 11:14 AM
10
SOUTHEAST FOOD SERVICE NEWS
®
JUNE / JULY 2016
Peppers- a good source of Minerals and Vitamins along with a Powerful Punch
By Fred Lucardie, CEC, CDM,
CFPP, AAC
Think Mexican cuisine and you
automatically think of spicy and
heat. Being of Indonesian descent
and growing up in the Midwest,
spicy and heat were part and parcel of almost anything served at the
Lucardie table. My parents added
peppers of all kinds to breakfast,
lunch, and dinner dishes. Hot sauce
was a staple on the dining table
next to the salt and pepper shakers.
Peppers are usually divided into
three categories: bell peppers,
sweet peppers, and chili peppers.
Chili peppers are the fruit of the
Capsicum plant family – members of the nightshade category of
plants. In our house chili peppers
were the peppers most commonly
used in our Indonesian dishes.
Chili peppers are a long-standing part of the Americas. History
traces them back over 6,000 years
ago to the area we now know as
Mexico. They were one of the first
self-pollinating crops cultivated in
this region. From here they spread
to Central and South America.
Christopher Columbus introduced them to Europe where
they were cultivated as a curiosity in Spanish and Portuguese
monasteries. Monks experimented with the new plants and
discovered them to be a less
expensive substitute in dishes
than black peppercorns. Black
peppercorns were so expensive
some countries used them as
legal tender. They also discovered the medicinal benefits of
chili peppers.
Portuguese traders along the
Silk Route brought the chili
pepper to Asia. Traders were
probably also responsible for
introducing the pepper to India.
Both Asian and Indian cuisines
have come to rely heavily on peppers in their dishes. The Goan region in India, once a Portuguese
trading stronghold, has a strong
influence of chili peppers in its cuisine.
The heat from peppers is attributed to capsaicinoids – capsaicin
and other chemicals. When eaten
these capsaicinoids bind with pain
receptors in the mouth and throat
that react to heat. This
reaction sends a message to the brain signaling something hot
has been eaten. The
brain responds with a
heat high: increasing
perspiration, upping
the heart rate, and releasing endorphins.
Heat from chili
peppers was traditionally measured in
Scoville Heat Units
(SHU). Chili extract from the pepper being tested was added to a sugar syrup. The SHU measurement
was directly related to how much
the chili extract had to be diluted
with sugar syrup before the taste of
the pepper was undetectable. The
higher the amount of sugar syrup
added to the chili extract the higher
the SHU rating for the chili pepper
being tested.
Modern science has replaced
that method testing with liquid
chromatography which measures
the capsaicinoid content of the chili
pepper being tested. A much more
accurate and less subjective meth-
ing diabetes and cancer. These are, however, supposition and
not backed by hard
study.
Every country has
their favorite use of
peppers. Asian Mongolian Beef, Indian
curry dishes, Mexico’s Mole Poblano,
and Indonesian Nasi
Goreng come immediately to mind. Chili
peppers, fresh and dried, are also
used in making hot sauce. And,
if we’re talking hot sauce we have
to include McIlhenny’s Tabasco
Sauce.
To be honest, I had never heard
of this sauce until I relocated to
Tampa after graduating from the
Culinary Institute of America. If
you asked for hot sauce in a Tampa
restaurant in the 1970s they brought
you a bottle of McIlhenny’s Original Tabasco Sauce. It was an immediate hit with my palate.
Edmund McIlhenny, a former
Maryland banker, moved to Louisiana in the early 1840s. He origi-
od of testing.
Nutritionally chili peppers are
high in Vitamin C and have trace
amounts of carotene. They are high
in magnesium, iron, and potassium.
They are also a good source of Vitamin B, especially Vitamin B6.
They have zero fat and cholesterol.
There has been some speculation
that people who eat more chili peppers have a less chance of develop-
nally made the sauce for family and
friends utilizing discarded cologne
bottles for his product. Once he began selling his hugely popular hot
sauce to the public he had a local
glassworks company make his signature bottle.
At first all peppers were grown
on the family’s grounds – Avery Island. Now the Avery Island property is used to produce seed stock
which is shipped to Central and
South America for growing. Their
more temperate climate ensures a
year-round supply of peppers for
the family’s hot sauce business
which continues in Louisiana.
Production of McIlhenny Tabasco Sauce can take up to three
years from hand picking the peppers, to preparing the mash with
salt, to aging in charred oaken barrels, to straining the mash, to final
production with vinegar, and then
finally to bottling. Almost all of
the salt used in production of their
hot sauce comes from their own
salt mine on Avery Island – one of
the largest salt mines in the United
States.
The original red Tabasco sauce
no longer stands alone. McIlhenny
also bottles Habanero Sauce, Green
Pepper Sauce, Chipotle Sauce,
Garlic Sauce, Sweet and Spicy
Sauce, and Buffalo Sauce. Their
two newest flavors to the lineup are
Thai Chili Sriracha Sauce (my new
favorite) and Raspberry Chipotle
Sauce. As their advertisement so
aptly puts it, ‘There’s something
for everyone” – even pepper jelly.
McIlhenny’s Tabasco Sauce
is sold in over 180 countries.
Packaging is printed in 22 different languages and dialects. Over
72,000 bottles are manufactured
daily by their glassworks factory to handle the production. In
2009 they received a royal warrant of appointment to Queen
Elizabeth II. Less than 100 companies worldwide hold warrants
of appointment to the queen’s
household.
Pat informs me the United
States Territory of Guam from
which her family hails is the
largest per capita consumer of
McIlhenny’s Tabasco Sauce.
Pacific Islanders use more than
two bottles of Tabasco Sauce per
person annually.
Tabasco Sauce is included in
military MRE (meals ready to eat)
units. It has traveled to Skylab
and the International Space Station. That’s quite a distance from
its humble origin in Mexico 6,000
years ago.
Bon appétit!
Chef Lucardie can be reached at
[email protected]
JUNE / JULY 2016
®
SOUTHEAST FOOD SERVICE NEWS
®
11
12
®
SOUTHEAST FOOD SERVICE NEWS
JUNE / JULY 2016
Searching for New Products or Ideas Online? Be sure to visit these websites!
paramount-mg.com
ffsinc.com
peppersunlimitedofla.com
viedefrance.com
georgiaschoolnutrition.com
gilbertfoods.com
brookwoodfarms.com
buddig.com
winonafoods.com
perduefoodservice.com
richsfoodservice.com
culinaryresources.biz
freshfromflorida.com
sna-nc.org
menusolutionsllc.net
mapleleaffarms.com
ibafoodservice.com
spiceworldinc.com
smuckerfoodservice.com
internationalgourmetproducts.com
cheneybrothers.com
freirich.com
jjsnack.com
swaggertysausage.com
farmlandfoodservice.com
harryanddavid/wholesale.com
smithfieldfoodservice.com
fbico.com
stclair.com
kisales.com
$700.00 per year for dual listing in the internet directory and web link at www.SFSN.com
Elliott R. Fischer • (239) 514-1258
Scott A. Kennedy • 404-862-1064
Ft. Lauderdale, Florida
Cheney Food Show
June 21, 2016
FSE/Florida, Mike Ryan; Benny’s On the Beach,
Jeremy Hanlon; Cheney, Phil Pfeilmair.
Shore Club, Steve Rhee; Cheney, Rod Aracki.
Baileys Sanibel, Travis Rudder, J. Tee.
Coast to Coast, John George; Cheney, Joseph
Molos; Coast to Coast, Barbie Lopez.
T.O. Pizza, Claudie Theis, Mario Theis, Jessica Theis.
Cheney, Kinna Denowitz, Danielle Werdann.
Product Spotlight
JUNE / JULY 2016
Farmland the Highest Standards
for Taste
Made of the USDA-inspected ingredients to ensure consistent quality, all
of our hot dogs and smoked sausages
are made with real hickory smoke that
gives them their rich country flavor.
Farmland cuts no corners and spares
no expense to bring your customers
the absolute best hot dogs and smoked
sausages available.
For information call 1-888-3276526.
New Vie de France Beignet Dough
Whether you drop them in the fryer for a
New Orleans-style doughnut, or proof and bake
them to jazz up your bread basket, new Beignet
dough from Vie de France really hits the spot.
Beignets have gained popularity in the past two
years because they’re so versatile - serve them as
a sugar covered breakfast treat, a savory filled
appetizer, or as a dessert with a variety of dipping sauces.Vie de France Beignets will leave
your customers exclaiming, “Ça c’est bon!”
For more information, visit www.viedefrance.
com or call 800-446-4404.
Snyder’s Of Hanover
Whole Grain Mini Pretzels
Snyder’s-Lance, Inc. is excited to
introduce new Snyder’s of Hanover
Whole Grain Mini Pretzels. This
great tasting pretzel meets the school
nutritional compliance requirements.
Each .92 oz. (26g) portion-controlled
100 calorie serving contains 11g
Whole Grains, 200 mg Sodium and
less than 1g Sugars.
For more information please
contact your local Snyder’s-Lance
Sales Representative or call our
Customer Service Department at
1-888-722-1163 ext. 8313. Visit us at
SnydersLance.com.
SOUTHEAST FOOD SERVICE NEWS
House of Raeford Rotisserie
Seasoned Pulled Chicken
The demand for Rotisserie chickens
is at an all time high. This fast growing
trend is perfect for salads, sandwiches,
soups, and pizza. It is conveniently
packaged in 3 or 4 lb packs. The chicken
is allergen and gluten free and is ready
to heat or eat. It is available in all white
breast or a combination portion of
white and dark meat. For information
call 1-800-888-7539 or 910-875-5161 or
www.houseofraeford.com.
13
Capitalize On The Modern
Mexican Trend With Recipes From
Mission Foodservice
To help support operators wanting
to leverage Mexican trend, Mission®
Foodservice has developed a robust
library of modern Mexican recipes.
Operators can choose from concepts
such as Charred Octopus Tostadas,
Queso Fundido Quesadillas, and Chimichurri Steak Taquitos. Mission also
recently launched new Fry-Ready Tortillas, which provide a unique base for
creating modern Mexican items on
the menu. For more information call
1-800-443-7994 or visit missionfoodservice.com.
Jennie-O Grand Champion Reduced Sodium Turkey Breast
Super premium quality whole
muscle turkey breast. No binders, wonderful eye appeal, slices
beautifully. 50 calories per serving,
lower sodium content so you can
add condiments more freely.
Your patrons want incredible
flavor, plus the features they associate with eating well.
For information call 1-800-3281756 or www.jennieofoodservice.com
Tabasco Brand Pepper Sauce teams
up with Mexican Avocados
What pairs better than TABASCO®
brand Pepper Sauce flavors and a perfectly ripe, creamy avocado? Not much,
which is why TABASCO® brand and
Avocados From Mexico have partnered
together to help
you kick off
your restaurant
celebrations the
right way. Together,
they
bring you more
ways to infuse
New Cherry Mixed Fruit Variety Added to
authentic, bold
Dole® Fruit Bowls® in 100% Fruit Juice flavors into any
For fruit snacks with benefits, think Dole. Always
fiesta, attract consumers seeking unique
popular, 4-ounce size DOLE® Fruit Bowls® in 100%
dining experiences. TABASCO®
Fruit Juice deliver approximately 3/8 cup fruit and
Original Red Sauce is still made from
1/8 cup juice for USDA child nutrition programs,
tabasco pepper mash that’s been aged
and–with the addition of new Cherry Mixed Fruit
up to three years in white oak barrels
for foodservice–are available in seven varieties. Dole
and mixed with distilled vinegar and a
makes healthier menus easier with innovative,
convenient, and portable fruit snacks. Product labels reflect Dole dedication delivering small amount of salt. This unique aging
snacks with health and wellness benefits: non-GMO*, no artificial sweeteners, rich in process delivers unmatched concentraVitamin C, and BPA-free packaging. For more information visit www.dolefoodservice. tion and piquancy. Visit www.TABASCOfoodservice.com for more information.
com or call 800-723-9868.
Brookwood Farms Old Fashioned Pit Cooked BBQ
Nothing pleases customers like old-fashioned pit-cooked barbeque, and you
get it from Brookwood Farms.
Only Brookwood Farms slow-roasts high quality
meats over charcoal for 10-12 hours to guarantee the
best BBQ in food service. Brookwood Farms offers
real, Southern-style pit-cooked pork, chicken and
beef BBQ that saves time and labor. Just heat and
serve for quality that customers will swear was made
in the kitchen.
Family owned and operated in Siler City, North Carolina, since 1978. Brookwood Farms promises delicious pit-cooked BBQ for generations to come.
For more information, call 800-472-4787 or visit brookwoodfarms.com.
Set Your Table For Success With Kraft Heinz
Did you know that branded tabletop
condiments could lead to increased guest
satisfaction? When it comes to sit-down
restaurants, 95% of consumers like it
when condiment bottles are kept on
each table, so they don’t have to ask for
them separately. And 90% of consumers
agree that the brand of condiments offered at an eating establishment reflects the
operation’s commitment to overall quality.
Kraft Heinz helps set you up for success with valuable deals on top brands your
customers love and best-in-class branded tabletop caddies. For more information
on products, rebates and equipment, visit KraftHeinzCondiments.com.
14
®
SOUTHEAST FOOD SERVICE NEWS
JUNE / JULY 2016
Palm Pavilion Restaurant Celebrates its 90th Year
The Palm Pavilion of Clearwater
Beach, Florida, was incorporated
in 1926. The main purpose was
‘to operate a bathing pavilion.’ Susan Emmons, the daughter of Jesse
Smith, one of the founders, states
“in the early days the Palm Pavilion was open daily, comprised of
a bathhouse with changing rooms,
towel and wool bathing suit rentals,
a dance floor with jukebox music,
a skee-ball alley, a picnic area on
the sand, and a kitchen. Hamburgers, ham sandwiches, and hotdogs
on grilled buns were served. Sodas
and beer in bottles were kept cold
in bins with ice, as refrigerators
were not yet available. Records
show Smith, whose leadership
spanned 38 years, and his wife be-
came the owners during the 1930s.
Patrons Howard and Jean Hamilton purchased the Palm Pavilion
from them in April 1964, continuing business as usual with many of
Smith’s employees. By the 1980s
swimwear was being worn to the
beach so the bathhouse was removed. The focus shifted to food
and beverage service.
Continuing to adapt to changing vacation habits - away from
evening meals in a visitor’s motel
room, the second-generation Hamilton’s made plans to stay open
past 5:00 p.m. and expand the dining business while maintaining the
pavilion’s original architectural
charm. In the mid-90s, the menu
was expanded to the limits of the
shoebox-size kitchen. The deck
was also widened to accommodate
outside dining and weekend entertainment. It was so successful that
in 2000 the outside seating area
was further expanded. The kitchen
was replaced with a larger, modern
kitchen capable of handling a fullservice menu and resulted in the
hiring of an executive chef and culinary staff.
Today, the Palm Pavilion Beachside Grill and Bar overlooks an
expansive beach and the Gulf of
Mexico. Having grown from 20
seats to more than 350, the staff of
125 full and part-time employees
serve appetizers, salads, burgers,
wraps, sliders, sandwiches, tacos of
all types, seafood, steaks, smoked
ribs, and desserts. In keeping with
its history, hot dogs and its famous
beach burger are also featured.
Live entertainment is offered yearround.
According to the state of Florida,
this is the oldest operating beach
pavilion in the state of Florida.
Research shows this designation
also encompasses the entire southeastern U.S. For more information,
visit www.palmpavilion.com.
Pitmaster Carey Bringle Serves Up Award Winning Barbeque
Continued from page 9
Bourbon Whiskey. This bourbon
whisky just won a Gold medal at
the San Francisco World Spirits
Competition in March of 2016.
Carey has been featured in dozens of national TV shows. His
personality and Pitmaster experience makes him a natural. Some
of these shows are Food Network’s
Chopped Grill Maters, Bizarre
Foods America on the Travel Channel, Hungry Brothers on TLC, and
BBQ Crawl on the Travel Channel. Carey was recently invited
to cook at the prestigious James
Beard House, in New York City
Coming
Next
with Chef Tandy Wilson. Cooking
with Paula Dean Magazine named
Peg leg Porker one of the ‘Top 10
BBQ joints in the U.S.’
Carey gives back. In 2015 he
was the featured chef at ‘Hogs for
the Cause’ in New Orleans, which
benefits pediatric cancer research.
Sometimes Carey’s sons Carey and
Connely are seen on the weekends
smoking whole hogs at the restaurant. Carey also has a daughter, Catie. The whole family has
been around BBQ their entire lives.
They are the fourth generation
to cook great western Tennessee
BBQ. Truly, smoke runs in Carey
Bringle’s family veins.
Peg Leg Porker BBQ with Alabama White Sauce
AUGUST / SEPTEMBER OCTOBER / NOVEMBER
Back To School
Holiday Foods
Breakfast Foods
Appetizers
Ad Deadline August 26th
Ad Deadline October 21st
Product Spotlight
JUNE / JULY 2016
Fully Cooked Dixie Skillet and
Farmland Silver Medal Sausage Patties
& Links
No need to comprise on quality, flavor
or consistency when you serve Farmland
Fully cooked Sausage. Made from superior cuts of lean pork and 100% natural
spices, this easy-to-prepare sausage delivers a firm bite with authentic Farmland
flavor. No shrinkage, less waste, quick
preparation.
For information please call 1-888-3276526.
Winona Foods™ Alejandro On The Go® Portion Cups
Winona Foods has developed the Alejandro On The Go
Brand to satisfy the industries demand for convenience.
This item comes in 3 savory flavors: Cheddar Cheese,
Jalapeno Cheese and Salsa. Cheese flavors are made with real
Wisconsin cheese!
These portion cups are a classic match for quick service
stops, fast casual dining, family-style restaurants and so on.
They’re excellent as tasty dips for appetizers, covering entrees,
value baskets, kids menu’s, tortilla chips and so much more.
Dine in or out, delivery or pick-up: Bring Alejandro along
for the ride!
For more information visit www.winonafoods.com
Healthy Options For
On-The-Go Customers With
LALA® Yogurt Smoothies
Appeal to onthe-go, heath-conscious
consumers with portable
LALA® Yogurt
Smoothies from
Borden Foodservice®. Made with
real fruit, LALA
Yogurt Smoothies are an excellent source
of calcium, protein, Vitamin D and Vitamin A. Complete with no high fructose
corn syrup, artificial colors or flavors,
LALA Yogurt Smoothies are available
in seven ounce single serve bottles or 32
ounce bulk options for back-of-house
applications. These low-fat beverages are
available in 11 flavors including Mixed
Berry, Creamy Coconut, Strawberry Banana and a variety of Greek smoothie
options.
For more information, contact a Borden Foodservice Representative or visit
BordenDelivers.com.
SOUTHEAST FOOD SERVICE NEWS
Hartley’s Premium Lemonade and
Mango Lemonade
Hartley’s Premium Lemonade Concentrates are made with cane sugar, real
citrus oils and natural flavors, which
gives our lemonade a longer shelf life.
Hartley’s Premium Lemonade is the
perfect balance of sweetness and lemon
tart. Hartley’s Premium Lemonade Concentrates can be used as a chilled hand
mixed beverage or for frozen drinks in
a blender or in a slush granita machine.
For the best quality, we recommend purified water.
For information call 1-800-678-8448
or www.hartleysbrand.com
Customizable Meals With Salad Action Stations From Minor’s®
Minor’s Flavor Concentrates and Ready-to-Use Sauces are the foundation for
house-made toppings and dressings that invite guests to create
“better-for-you” meals with bold
new flavors, like the Wheat Berry
Salad with Chipotle Pomegranate
Dressing. Trending ingredients
such as ancient grains, local produce and superfoods create endless combinations customers will
feel great about choosing.
For information visit nestleactionstations.com or call 1-800-243-8822
Salads with Idaho® Potatoes
Idaho® potatoes have been known
for traveling on menus to countries far
beyond their state of origin. For creative chefs, the Idaho® potato’s sturdy
texture and universal popularity are a
perfect foil for salads tossed with the
many exotic ingredients and seasonings
the globe has to offer. For Idaho® potato menu concepts using all the Idaho® potato varieties, visit the IPC recipe database at foodservice.idahopotato.com/
recipes. Snacking just became healthy - New Old Wisconsin
Gluten Free Smart Snack Protein Sticks
Old Wisconsin Fast Fuel Beef Sticks and Fast Fuel Honey
Brown Sugar Turkey Sticks new lean meat formulation meets
Smart Snack guidelines for kids snacking. Our products are
now lower in sodium, lower in fat, lower in calories, and lower
in sugar. A delicious way to stay fueled during a busy day.
This convenient shelf stable snack is made with high quality
ingredients and is authentically hardwood smoked to bring
out a rich sausage flavor. Contact us today.
For more information visit www.buddig.com or call 1-800621-0868. 15
New Davinci Gourmet® Syrups
With Spice
New Davinci Gourmet Syrups
with spice provide customers the taste
sensation they crave. Habanero, the
spiciest syrup, contains a subtle chili
flavor,
while
Peach Chipotle
strikes the ideal
balance between
sweet peaches
and the heat of
smoky peppers.
Chinese
Five
Spice features
a blend of anise, cloves, cinnamon, pepper
and fennel for a
mild, complex spice to intrigue taste
buds. Use these syrups to transform
beverages and culinary creations with
a spicy kick that adds distinction at
every temperature. For more information, visit store.davincigourmet.com/
spicy-syrup.aspx or call 1-800-640-6779.
Gator Chemicals Dish Machine
Programs
Gator Chemical sells, leases, and
rents dish machines of all types under a comprehensive program that includes (in some cases) free emergency
service and parts. Gator Chemical has
been servicing the Florida marketplace
for over 35 years. We have a complete
line of products including 1st and 3rd
sink items, floor cleaners, sanitizers,
hand soaps, oven & grill products,
and dish machine items. Ask about
our multi location discounts for information www.gatorchemical.com or call
1-800-224-9199. Rich ‘N Easy Creme Brûlée Classic Creme brûlée
made with real cream and
egg. Just heat, pour, and
chill for a rich authentic
dessert experience. Operators can offer the most
popular dessert in an easy
to execute format. Caramelize before serving and
add seasonal fruits or spices when heating for variety. For product information visit richsfoodservice.com. 16
SOUTHEAST FOOD SERVICE NEWS
®
JUNE / JULY 2016
For more information contact your Smithfield Farmland representative or call 1888 327-6526.